Ocean Jewel Yam Talay
A dazzling chilled seafood salad where plump shrimp, tender squid, and sweet mussels are tossed in a searing lime-chili dressing with crunchy shallots and fresh herbs. Every bite delivers a thrilling collision of briny ocean sweetness, fiery chili heat, sharp lime tang, and aromatic lemongrass that captures the essence of Thai coastal cooking.
Ingredients
- 1/2 lb large shrimp, peeled and deveined
- 1/2 lb squid tubes, cleaned and scored in a crosshatch pattern, cut into rings
- 1/2 lb mussels, scrubbed and debearded (or substitute scallops)
- 3 shallots, thinly sliced
+ 10 more ingredients
Instructions
Bring a large pot of water to a rolling boil. Prepare a large bowl of ice water and set it nearby.
Blanch the shrimp in the boiling water for 1-2 minutes until pink and just curled. Remove immediately with a slotted spoon and plunge into the ice bath.
Blanch the squid rings for 30-45 seconds only -- they should turn opaque and curl slightly. Transfer to the ice bath immediately.
Steam or blanch the mussels for 2-3 minutes until they open. Discard any that remain closed. Remove the meat from the shells and add to the ice bath.
Make the dressing by whisking together the lime juice, fish sauce, sugar, and sliced Thai chilies. Stir until the sugar dissolves completely.
Drain all the chilled seafood thoroughly and pat dry with paper towels. Transfer to a large mixing bowl.
Add the shallots, lemongrass, celery, tomato wedges, mint, and cilantro. Pour the dressing over everything and toss gently but thoroughly.
Arrange lettuce leaves on a serving platter, mound the dressed seafood salad on top, and serve immediately while the seafood is still cool and the herbs are fresh.
Nutrition Estimate
Per serving • Estimated by Blinner AI